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Inspector notes: All cold food shall be stored at a temperature of 40F or less. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED SHELL EGGS AT 48F, RAW CHICKEN AT 50F, COOKED SHRIMP AT 44F, COOKED TOFU AT 48F, COOKED CHICKEN AT 49-52F, RAW SHRIMP AT 48F, COOKED BEEF AT 43F. MANAGEMENT VOLUNTARILY DISCARDED 30# OF FOOD WORTH $80. CRITICAL VIOLATION 7-38-005A.

Inspector notes: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply. INADEQUATE SUPPLY OF HOT WATER AVAILABLE AT THE 3 COMPARTMENT SINK AT THE TIME OF THE INSPECTION. HOT WATER TEMPERATURE WAS AT 70F AND GRADUALLY ROSE TO 110F DURING THE INSPECTION. MANAGEMENT INSTRUCTED THAT AN ADEQUATE SUPPLY OF HOT WATER ABOVE 110F MUST BE AVAILABLE AT ALL TIMES TO PROPERLY WASH DISHES. CRITICAL VIOLATION 7-38-030.

Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE. OBSERVED COOKED CRAB RANGOON STORED IN A DIRTY CARDBOARD BOX AND UNCOVERED INSIDE OF THE CHEST FREEZER. MANAGEMENT DISCARDED THE FOOD AND WAS INSTRUCTED TO USE FOOD GRADE CONTAINERS ONLY AND TO COVER THE FOOD DURING STORAGE. SERIOUS VIOLATION 7-38-005A.

Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED EXPOSED INSULATION INSIDE OF THE DOORS TO THE CHEST FREEZERS LOCATED IN THE OUTDOOR WALK-IN COOLER USED FOR A STORAGE SPACE. MANAGEMENT INSTRUCTED TO REPAIR OR REPLACE THE FREEZERS. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS INSIDE OF THE SAME FREEZERS. MUST USE FOOD GRADE STORAGE BAGS ONLY. REMOVE CARDBOARD FROM THE PREP AREA SHELVES AND PREP TABLES.

Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE EXTERIOR OF ALL COOKING EQUIPMENT, INTERIOR OF THE ICE MACHINE, INTERIOR OF ALL PREP COOLERS AND FREEZERS, PREP TABLES, STORAGE SHELVES THROUGHOUT.

Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN THE FLOOR OF THE PREP AREAS, ESPECIALLY UNDER EQUIPMENT AND AROUND THE WALLS.

Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED A BUILDUP OF DUST AND GREASE ON THE WALLS, LIGHT SHIELDS AND CEILING TILES OF THE PREP AREA. MUST CLEAN THE WALLS AND CEILING TILES THROUGHOUT THE PREP AREA.

Inspector notes: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE THE WOOD AND NON-USED EQUIPMENT FROM THE OUTSIDE AREA BEHIND THE BUILDING.